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CSA 2017 – Week 13

After our morning tour of the farm today (something we do daily, to check on the crops & decide what needs to be done that day …) it was pointed out, that I had not once mentioned, nor moaned or lamented about all the weeds.

Of course not! Embrace the weeds is what I always say!

And WOW! There are lots to embrace!

Weeds grow well in most conditions, but this year they are especially prolific. Due to the abundance of rain earlier, and warm temperatures lately, conditions have been ideal for weed growth. Also, it has often been too wet to get in to cultivate, hoe or even hand weed at times, resulting in more weed pressures.

We lost some crops at the start of the season to weeds, but since then we have been handling them ok. A few extra helping hands and timely weeding have gone a long way to keeping things under control. We concentrate our efforts on the new transplants and seeds that have just come up. Minimizing competition from the weeds for space & sunshine gets the seedlings off to a good start. Then if we can’t get to everything, the larger plants can handle the weeds better. And so far, there has been moisture enough for all!

Our newest crops – happily growing weed-free!

Carrots – which we have not grown for years because of the weeding required – looking clean.

Mature vegetables successfully co-existing with the weeds.

Even the onions & leeks which were buried deep under weeds have been successfully saved!

The big problem with allowing some weeds to grow & mature, is that they will go to seed, and we’ll be dealing with them for years to come.

What’s in the box?

Looks like another big pick of blackberries this week. Enjoy some in your box again! See below for a recipe for Blackberry Lemon poppy-seed Muffins from one of our CSA members (thanks Shelley!).

We have a lovely planting of bok choy ready to harvest. Perfect for a delicious stir-fry – maybe with beans, tomatoes, peppers, onions & garlic!

A beautiful bunch of basil – perfect for pesto (see recipe below) – is part of your share this week. Choose from lemon basil or regular basil.

Summer is salad time – made with our fresh lettuce mix.

Blackberry Lemon Poppy Seed Muffins

Yield: 12 muffins

Prep Time: 20 minutes

Total Time: 50 minutes

1 and 3/4 cups (220 g) all-purpose flour

1 and 1/2 Tablespoons poppy seeds

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup (115 g) unsalted butter, softened to room temperature

3/4 cup (150 g) granulated sugar

2 large eggs, at room temperature

1/2 cup (120 g) Greek yogurt

1 and 1/2 teaspoons vanilla extract

1/4 cup (60ml) milk

2 Tablespoons (30 ml) fresh lemon juice

zest of 1 lemon

1 and 1/2 cups (250 g) fresh or frozen blackberries (do not thaw if using frozen)

Glaze

1 cup (120 g) confectioners’ sugar, sifted

2-3 Tablespoons (30-45 ml) fresh lemon juice

Directions:

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.

Make the muffins: In a large bowl, toss the flour, poppy seeds, baking soda, baking powder, and salt together. Set aside.

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high-speed until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high-speed until the mixture is combined and creamy. Scrape down the sides and bottom of the bowl as needed.

Pour the dry ingredients into the wet ingredients and beat on low-speed until just about combined. Add the milk, lemon juice, and lemon zest and continue to beat on low until combined. Fold in the blackberries with a wooden spoon or rubber spatula. They may bleed a little.

Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack and drizzle with glaze. Muffins stay fresh stored in the refrigerator for 1 week.

For the glaze: Whisk the confectioners’ sugar and lemon juice together. Drizzle over muffins.

Make ahead tip: For longer storage, freeze muffins (without glaze) for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired. Glaze before serving. (from www.sallysbakingaddiction.com)

Pesto

1 cup packed fresh basil
1-3 cloves fresh garlic
1/3 cup walnuts, or pine nuts
3-6 Tbsp grated Parmesan cheese
1/2 tsp salt
2 sprigs parsley (optional)
Finely chop in food processor
Gradually add 1/3 – 1/2 cup olive oil while the food processor is running. Once it is a thick paste you’re done!
Freezes well in ice-cube trays. Once frozen, pop out and freeze in baggies. Take out one or two at a time to use in your recipe.

(based on a recipe from Simply in Season cookbook)

A few pictures from Saturday’s market in Georgetown. It’s a beautiful, bountiful & colourful time of the year.